These are the first cupcakes I have made using coconut flour. The only other thing I have made with coconut flour is angel food cake. I thought it worked pretty well. The cupcakes were nice and light with a more delicate flavor than almond flour. It definitely makes a nice white cake. This recipe has a peanut butter bottom. It was really good, no need for frosting at all.
Cake:
1/2 cup coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
4 eggs
1/2 cup honey
1/3 cup softened butter
1 tbsp pure vanilla extract
Peanut butter bottom:
1/2 cup SCD safe peanut butter (100% ground peanuts)
1/2 tsp pure vanilla extract
3 – 4 tbsp honey (depending on how sweet you want it – I like it a little less sweet)
Makes 10 cupcakes
Preheat oven to 350 degrees
Mix dry ingredients together in a small mixing bowl. In a large mixing bowl beat the rest of the ingredients until smooth. Slowly add dry mix. Beat at medium speed for 3 – 4 minutes until creamy.
In a small bowl stir peanut butter, honey, and vanilla together.
Line cupcake pan with 10 cupcake liners.
Scoop about a tablespoon of the peanut butter mix into the bottom of each cupcake holder. Pour 1/4 cup of the cake batter over the peanut butter.
Bake for 20 – 24 minutes until toothpick inserted in the middle comes out with only a few crumbs. You can also lightly touch the top of the cupcakes – they should not be wet.
Allow to cool in pan for about an hour before removing.
This recipe also being shared on Slightly Indulgent Tuesday.
and
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Going to visit my peanut butter loving in-laws soon. Think this might be what I bring with me!
Hi there, I love this cake! Instead of butter, I used organic e.v.o.o. and I added 1 cup of coconuts flour instead of half a cup as the batter got more watery with the use of oil. It came out fabulous and I ended up making it three times in two days! I am a Candida Albican and I am following GAPS and SCD diet to heal my guts and this cake is the most delicious one I had in a while! Thanks so much. It is healthy and so yummy!! I am going to try many more of your fabulous recipes!!
This cupcake recipe has made my SCD life so much better. I have experimented with it to make biscuits (used SCD yogurt) and other muffins, but most recently made the BEST banana bread EVER. Even my husband thinks it tastes like the best banana bread (and he eats anything he wants).
1/2 cup + 1T coconut flour
1 tsp baking soda
¼ tsp sea salt
3 eggs
3 ripe bananas (~1.5 c)
3 T honey
¼ cup softened butter
1 tbsp pure vanilla extract
Combine dry ingredients and set aside.
In large bowl, combine butter and honey. Add eggs and vanilla. Blend with an immersion blender. Add bananas, blend slightly till no large chunks remain. Stop before fully pureed.
Add dry ingredients. Fill 9 muffin cups. Bake at 350° for 22-25 mins.
Thank you so much! I’m so happy to hear that and that you were able to create your own version!